Pork, cranberry and chestnut stuffing with chipolatas

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This delicious stuffing is guaranteed to please everyone at the Christmas dinner table

Ingredients

1 onion, finely chopped

2tbsp fresh sage, chopped

350g (12oz) top-quality

pork sausage meat

1 Bramley apple,

coarsely grated

2tsp dried juniper

berries, crushed

100g (3½ oz) fresh white breadcrumbs

200g (7oz) vacuum-packed cooked chestnuts, roughly chopped

100g (3½ oz) dried cranberries

1 medium egg

For the chipolatas

9 rashers smoked streaky bacon

18 top-quality chipolatas

½ x 15g (½ oz) pack fresh thyme sprigs

Not having turkey? This stuffing tastes just as nice with goose or chicken.

Method

Make the stuffing by combining all the ingredients. Cover and chill.

Use some of the mixture to stuff the turkey. Shape any leftover mixture into golf-ball-sized balls and keep chilled.

While the turkey roasts, cut the bacon rashers in half lengthways and wrap around the chipolatas, pushing a little thyme sprig into each bundle. Place the chipolatas and stuffing balls in a roasting tin lined with greaseproof paper. Scatter over a handful of thyme.

Place in the oven when the turkey comes out and roast for 30 mins, until cooked through and golden.

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